Not the Cheap Yellow Stuff

Cooking with beer is nothing new, beer has been added to sauces, marinades and even cakes for years. For some of my readers this may be a wee bit of a boring article, but I just felt like sharing one of my favorite things to do with beer, other than drink it of course.

Mustard is one of the most historic condiments dating back to when the Romans would make mustum ardens (wow, I have used Latin in two different articles) by mixing crushed mustard seeds with unfermented grape juice. My favorite recipe is a little more complicated than that, but it is worth it.

The first step is to select a variety of beer which you will sample (with friends) until you find the perfect beer for your mustard. One of the best things about making your own beer mustard, is the number of different flavor profiles you can create. I prefer nut browns and spicy ales, it all depends on what flavors you like and how you are going to use your mustard. Once you have selected the beer you want to use, return to the store and buy more, because if your friends are anything like mine, there is never beer left after a sampling evening.

Now that you have replenished your beer, open one while gathering the following items: a food processor or high power blender, a large bowl, a glass container with lid, rubber spatula and jars for storing your marvelous mustard.


 Ingredients

¾ c brown mustard seeds

1 ¼ c yellow mustard seeds

2 c distilled white vinegar

¼ c beer

2 tbsp kosher salt

2 tbsp organic granulated sugar

2 tbsp honey

1 c cold water (more if you need it)

 

Step 1

In a food processor or blender, pulse the mustard seeds until three quarters of them broken or half of them have become powder. You are in control of this as it is your mustard and you can decide what texture you like the best.

 

Step 2

Transfer the seeds into a glass jar add the remaining ingredients. Stir until the mixture is well incorporated, cover the container and refrigerate for at least 72 hours. Continue sampling beers for your next batch.

 

Step 3

Once 72 hours has past, put the mustard into a large bowl begin adding the cold water one tablespoon at a time, while mixing with a rubber spatula. Continue adding until you have reached your desired consistency. Taste for seasoning, once you are satisfied, transfer into sealable glass jars and share with friends. Your marvelous mustard will last a month or little more.